Very rarely will we get a response on a recipe. Imagine our surprise when we got several emails about the Chipped Beef Recipe. Janet said

"it was one of the favorites I would eat at Grandma’s house. Had forgotten about it so have put the chipped beef on my grocery list…."

Candi adds frozen green peas and serves over steamed cabbage.

My husband refused to eat yellow cheeses, yet one of his favorite cheese balls is one with yellow cheese. His mother, Margaret Feyh, makes this cheese roll every holiday and it has become a tradition at our house also.

Cheese Roll

• 1 large box Velveeta Cheese
• 1 8 ounce package of cream cheese, softened slightly
• 1/2 tsp garlic powder
• 1 tsp. dried salad herbs (I use an Italian herb blend)
• 1 cup pecans, chopped fine
• Chili Powder (used in last step, not mixed in with above)

If you have a food grinder, that works the best to put everything through the grinder and then mix well. You can use a food processor, but be sure to stop and scrap the sides often to get it mixed together. On a sheet of plastic wrap, create several logs about an 1 1/2" thick. Roll the logs into chili powder, coating the logs well. Wrap rolls in plastic wrap and refrigerate. Slice thin and serve with crackers.

Last newsletter I mentioned St. Lucia day which was December 13th. One of the ladies in our local Swedish culture club makes the Lucia Buns for her college students. I asked if I could have her recipe. Joy said that the recipe she is sharing is from a Swedish immigrant woman that she met at the American Swedish Institute in the Twin Cities when she was a guide there during graduate school.

Lucia Buns, Lussekatter

• 1 pkg active dry yeast
• 1/4 c. water, warm
• 3/4 c. milk
• 1/2 c. butter
• 1/2 c. sugar*
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp powdered saffron (or crush saffron threads in a mortar and pestle)
• 4 c. flour

For brushing 1 egg, 2 T. water

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

Dissolve yeast in warm water and set aside. Warm milk, add butter to melt. Place all above ingredients in a mixing bowl using 2 c. of the flour. Mix for 3 minutes using mixer. Add rest of flour and beat with wooden spoon. Work dough on board, adding a little flour for easy handling. When smooth and shiny put in a bowl and let rise to double in bulk. Turn out on floured board and shape into Lussekatter. (The traditional shape is an "S." Let rise on cookie sheet and brush with egg and water mixture before baking. Put a raisin in each curl and bake at 450 degrees for 10 minutes. Makes about 4 dozen rolls.
Note: Joy said hers tend to burn at 450 degrees, so she bakes them at 375 degrees.

SWEET AND SALTY PUMPKIN SEEDS

NOTE: You can start with fresh pumpkin seeds that have been cleaned, rinsed and patted dry. Heat your oven to 300 degrees and spread the seeds on a baking sheet. Bake them until dry throughout, about 50 to 60 minutes. Or you can start with pre-roasted pumpkin or sunflower seeds. Get the ones without salt.

• 2 cups roasted pumpkin or sunflower seeds, unsalted
• 2 tablespoons granulated sugar*
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon ground cinnamon

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

Turn the over up to 350 degrees. In a large bowl, mix all the ingredients together until the seeds are well coated. Spread the seeds on a rimmed baking sheet and bake, stirring occasionally until brown, about 10 to 15 minutes.

Keeping with the Think Pink theme for October, here is a quick cranberry salad that can be made ahead and frozen! It is really pretty when it is sliced.

THINK PINK CRANBERRY SALAD

• 2 three-ounce packages light cream cheese, softened
• 2 Tablespoons sugar*
• 2 Tablespoons lite mayonnaise
• 1/2 pint whipping cream
• 1 can (16 ounces) whole berry cranberry sauce
• 1 can (9 ounces) crushed pineapple, drained
• 1/2 cup walnuts or pecans, chopped

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

1. Prepare a mold or loaf pan by spraying it with vegetable spray or lining it with plastic wrap.
2. Mix together the cream cheese, sugar, and mayonnaise until smooth.
3. Add cranberry sauce, crushed pineapple and nuts.
4. Whip the whipping cream to a stiff peak stage. (Using a cold bowl and beaters will make the process go faster.)
5. Fold the whipped cream into the mixture.
6. Pour the mixture into your mold and freeze. The salad, or leftovers, can be kept in the freezer for up to two weeks.)
7. When you are ready to serve, let it sit at room temperature for 15 minutes. Turn out onto your serving platter, slice, and enjoy.

Today’s recipe is quick, fat free, low in sugar, and still delicious! This is good for dipping fruit in.

PINK FRUIT DIP

• 4 ounces fat free cream cheese, softened
• 1 1/2 cups fat free Cool Whip (or whip your own heavy whipping cream with vanilla extract, sweetened with stevia)
• 1 teaspoon pink sugar-free lemonade drink mix

1. Beat the cream cheese and lemonade mix until smooth.
2. Beat in 1/2 cup (not the whole amount) of Cool Whip.
3. Fold in the remaining Cool Whip (1 cup).
4. You need to refrigerate for at least an hour before serving.
5. Serve with strawberries, apple slices, or banana chunks.

One of my favorite side dishes is the Green Bean Casserole. I think it is because of the French Fried Onions! Imagine how excited I was to see a recipe for Crunchy Onion Chicken in a magazine. This recipe was originally from French’s, but I changed it a bit to add some extra seasoning. It is quick and the chicken comes out moist! ENJOY!

Crunchy Onion Chicken

• 2 cups French’s French Fried Onions (plus some for garnish)
• 2 Tablespoons flour
• 4 boneless chicken breasts
• 1 egg, beaten
• Seasonings such as salt, pepper, garlic powder, cayenne to taste.

1. Put the flour and French fried onions in a plastic bag. Crush them until they are pretty fine. Add your desired seasonings to the bag.
2. Dip each piece of chicken into the beaten egg then into the onion crumbs.
3. Place chicken in a baking dish.
4. When you have done all the chicken pour any remaining crumbs on top. I sprinkled some whole French fried onions on top.
5. Bake uncovered 20 minutes at 400 degrees F on a middle shelf. Depending on the size of your chicken, you may need to cook longer, until a meat thermometer shows at least 165.